Graham Nut Muffins

• 1 cup graham cracker crumbs
• 1/2 cup flour
• 1/4 cup whole wheat flour
• 1/2 cup brown sugar (firmly packed)
• 3 tsp. baking powder
• 1/4 cup pecans (chopped)
• 1/4 cup dates (chopped)
• 3 eggs whites
• 1/2 cup skim milk
• 1/4 cup oil

Directions

Heat oven to 375 degrees F. Line 12 muffin cups with paper cups or generously grease. Lightly spoon flour into measuring cup, level off. In a large bowl, combine graham cracker crumbs, flour, whole wheat flour, brown sugar and baking powder; mix well. Stir in pecans and dates. Slightly beat egg whites in small bowl. Add milk and oil; blend well. Add to dry ingredients all at once. Stir until dry ingredients are just moistened. Fill lined or greased muffin cups 3/4 full. Bake at 375 degrees F for 16-19 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; remove from pan. Yields: 12 muffins.

By Robin from Washington, IA

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